Tag Archives: Stockfish

The Friday Stockdish

How our tastes change.  As a teenager I dreaded the Friday lunch during my heady days in the Aveyron. It would hit me each Wednesday that we were on countdown to the most frightful meal of the week. How could this dish fit into cooking … Continue reading

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Posted in AOC, Baccala, Blue Collar Gastronomy, Brassserie Lipp, Burgundy, Cazuela, Cazuela, Cicchetti, Curing and Smoking, Norway, Onions, Poulet, Poulet de Bresse, Poulet de Bresse, Salt Cod, Spanish Cooking | Tagged , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment